The best summer squash soup recipe. Creamy, silky smooth, and loaded with the flavors of summer. This soup is a great way to use up an abundance of summer squash. This soup is a simple recipe, best made with in-season yellow squash.
WANT TO SAVE THIS RECIPE?
I'll send it straight to your inbox. Plus you'll get great new recipes from me every week!
This post may include affiliate links. Please read my disclosure policy.
This is a fabulous recipe! I have an abundance of yellow squash and was looking for a way to preserve it. Making the soup and freezing it is ideal. I've made it 4 times already
- Rhea
📖Why My Recipe Works
Just like with my chilled peach soup, I kept things simple to let the summer squash shine! My summer squash soup can be served warm or chilled plus it is naturally gluten-free and vegan. If eating vegan or dairy-free isn't your thing, you can up the creaminess factor by adding a splash of heavy cream or stirring in a full-fat Greek yogurt.
I love the flavor of summer squash. I am just not a huge fan of the texture. Which is why I love this soup. All the flavor but in a silky smooth soup form.
And while you can serve it hot or chilled, my favorite is definitely chilled. And if you are a fan of chilled soup check out my gazpacho recipe that is made without bread!
It only takes a few easy ingredients. And like my corn bisque and cream of celery soup, I use a potato to thicken the soup. By pureeing the potato, you are giving the soup body while still keeping it gluten and dairy-free.
🧾Ingredient Notes
- Summer Squash- Because you are pureeing this soup you can use bruised or slightly underripe squash you may have picked too soon. I cut mine into half-moons but a dice works too. But you don't need to peel the squash.
- Onion- One medium white or yellow onion. You could try leeks if you like.
- Potato - No fancy potatoes are needed. A basic russet potato works best. Be sure to peel your potato. You can use other varieties, but the key is to use a high-starch potato.
- Vegetable Broth- I am not vegan but I do eat a heavily plant-based diet. I do prefer vegetable stock over chicken stock in this recipe.
- Coconut Milk- This soup does not taste 'coconutty', so feel free to switch out for any plant-based milk or plain yogurt. I just find the richness of the coconut milk to really improve the overall texture of the soup. Be sure to use canned coconut, not coconut beverage from a carton.
- Lemon Juice- The tiniest bit of lemon juice brightens up this soup in a surprising way. Don't skip it!
- Aromatics- Fresh garlic and thyme
👩🏽🍳How to Select Summer Squash
The success of this squash soup recipe is highly dependent on the ripeness of the yellow squash. This is why I highly recommend only making this soup when it is in season.
If growing your own summer squash, pick them early. The ideal size is 6 to 8 inches in length (variety dependent, of course!). Avoid larger squash as the texture will be mealy, and heavy with seeds. Additionally, the high water content will cause the soup to be too thin.
Because you puree the squash, odd shapes and less-than-perfect skin is fine. You simply want to ensure the flesh isn't breaking down by giving it a light squeeze.
⏲️How to Make Yellow Squash Soup
- A rough dice on the vegetables is all you need since the soup is blended.
- Simmer until the veggies are soft, but really go by the potato, it should be fall-apart tender. If you cut the dice small enough, it should be 15 minutes.
- Let the soup cool slightly then transfer it to a blender and puree until smooth. Be careful of the hot liquid! It should take about 60 seconds.
- Strain through a mesh sieve. This will make the soup thinner. I always do this, but it isn't required. Alternatively, you strain through a regular colander just to be sure there are no large chunks or seeds.
- Place the soup in a pan over medium-low heat and stir in coconut milk and lemon juice. At this point I salt and pepper to taste. With the vegetable stock I use, I rarely need to add it either.
- Serve warm with additional fresh thyme leaves and a drizzle of olive oil or coconut milk. To serve cold chill in the fridge for at least three hours.
👩🏻🍳Jen's Testing Notes
- You can strain the puree through a fine-mesh sieve for a silky-smooth soup. For a thicker soup use an immersion blender.
- Want an even thicker soup? For a bisque-like texture, add an additional potato.
- I don't recommend using low-sodium broth or mushroom-based vegetable broth in this soup.
💭 Summer Squash Soup Variations
- Thai Inspired- Skip the thyme and lemon juice. Instead, add 1 tablespoon of green curry paste in with the veggies and substitute lime juice for the lemon.
- Spicy Indian- Add 2 tablespoons of madras curry powder plus Ā½ teaspoon cayenne pepper.
- Corn and Squash Soup- You will need 1 Ā½ cups of fresh summer corn kernels divided. Add a Ā½ cup to the blender for the puree. Strain the soup and then stir in the remaining cup of kernels.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more? Get more flavorful recipes!
š Recipe Card
Creamy Summer Squash Soup
Ingredients
- 3 medium summer squash cut into half-moons
- 1 medium onion diced
- 1 medium potato peeled and diced
- 2 cloves garlic
- 4 fresh thyme sprigs leaves removed from stems
- 1 Tablespoon coconut oil or olive oil
- 4 cups vegetable stock
- Ā½ cup coconut milk canned
- 2 Tablespoons lemon juice
- kosher salt and pepper
Instructions
- Melt oil in a stockpot over medium heat. Add all the vegetables and aromatics, until the onions begin to soften, about 5 minutes. Add the broth and bring to a boil.3 medium summer squash, 1 medium onion, 1 medium potato, 2 cloves garlic, 4 fresh thyme sprigs, 1 Tablespoon coconut oil, 4 cups vegetable stock
- Reduce the heat and simmer, stirring occasionally until all the vegetables are soft; 15-20 minutes.
- Let cool slightly. Transfer to a blender and puree until smooth. Be careful of the hot liquid!
- Place pan over medium-low heat stir in coconut milk and lemon juice. Salt and pepper to tasteĀ½ cup coconut milk, 2 Tablespoons lemon juice, kosher salt and pepper
- Serve with additional fresh thyme leaves and a drizzle of coconut milk
Video
Notes
- After pureeing, strain the puree through a fine-mesh sieve for a silky smooth soup.
- For a thicker soup use an immersion blender.
- This soup freezes very well. Pour into large mason jar, leaving plenty of headspace. Tightly seal. Chill in the fridge for 2 hours before moving to the freezer. The soup will keep for 3 months in the freezer.
- The soup can be stored in the fridge in a sealed container for 3 to 5 days. Making it perfect for meal prep!
- See post for recipe variations.
Flora says
Super delicious!
I didn't have potatoes so substituted carrots. Also added a jalapeno, 1/2 t smoked paprika, and 1/2t cayenne pepper (hubby loves spicy). Love it!
Jen Wooster says
Thank you for the amazing review. I love that you made it your own, spicy sounds amazing. And don't forget to freeze a batch!
Julie says
Iām thinking of trying this for dinner tonight, I only have 1 yellow squash but tons of patty pan squash. Could I use the patty pan along with the 1 yellow squash to make up for the missing yellow squash, or do you think they would change the flavor of the recipe? Thanks!
Jen Wooster says
I think patty pan squash would work fine in the soup. The yellow patty pan has a similar flavor. Let us know how it turns out.
Heather says
I added ginger, jalapeƱo, pablano, and some cayenne. It was amazing and Iāll do it again.
Jen Wooster says
Thanks for the review!
Rosie says
Yummy! Had a 2nd bowl! Creamy and beautiful flavors and not overpowering
Jen says
Thanks for the review!
Rose Wagner says
I also found this to be a great way to use excess squash. Everyone who tries the soup wants the recipe. I've varied by adding corn, I've added mushroom, and varied the flavor with celery salt and smoked paprika. Also added smoked pepper. As you can tell I've made many batches. Best recipe ever.
Jen says
We are going to have to try with a smoked pepper. That sounds great. Appreciate the review.
Gail says
I thought I was going to hate it, but it was delicious! Thank you
KC Dickman says
This is fantastic! Was cleaning out my freezer and found summer squash we had grown and I had vacuum sealed in August of 2020. I used it for the soup and it is delicious! I added 1 rib of celery to the base and cut the broth by 1 cup because there was a lot of liquid with the frozen squash. I blended it in small batches in the Vitamix slowly at first, building speed and finally using very high. It was so creamy and smooth I did not even add the coconut milk. Thank you for a great recipe!
Jen says
Glad you enjoyed, thanks for the review.
Becky says
Can I can the squash soup it is delicious
Jen says
I would imagine it would work. I always freeze it. Not sure why, because we do a lot of canning.
Meredith says
This was very tasty. I add two tablespoons of sherry for a little extra pop. Light and creamy consistency. Yum!
Jen says
Ooohhh great idea!
Raney says
This was really delicious and super simple to make! Thank you!
Jen says
Thanks for giving it a try.
Martha says
Hello Raney!
That is my maiden name. If you're possibly related to Raneys of Virginia, I would love to hear from you.
I am going to try the soup.
Marwin Brown says
This soup looks so rich and tasty, perfect for summer!
Tatiana says
This is a great summer soup to have for dinner! Love how flavorful and healthy this recipe is, I'm doing it again this week! Thanks for sharing!
Jen says
Glad you enjoyed it!
Erin says
Aaah. We've been looking for summer squash for weeks! We can't find it anywhere. Once we finally get it in, I'll have to try this recipe! It sounds great.
Mama Maggie's Kitchen says
This Summer Squash Soup looks Incredibly delicious. I have to make this soon for my family!
Leslie says
This soup looks so creamy and refreshing. I would love to try this chilled! Great summer soup recipe for sure!
Denise says
Your summer squash soup looks creamy, delicious and so easy to make! I can't wait to give this a try.
Eva says
I have a friend that grows summer squash and I always get some from her. I am absolutely inspired to make this soup and I love the sound of the Thai variation you suggest!
Mary says
I followed the recipe and the color was more of an autumn gold instead of the bright yellow. It does not surprise me since the vegetable stock is brown. Does vegetable stock instead of broth make the difference
Jen says
Yes the type of stock or broth you use will alter the color. I typically use Imagine brand veggie broth which is very light in color.
Marta says
I love that you've turned a squash like this into a soup. I never would've thought to do this. It's genius.
Jen says
Thanks, it is perfect for those of us who love the flavor but not the texture of the squash.
Colleen says
I love how creamy & colorful this soup turned out. It's so delicious, and I will for sure be making it again.
Jen says
So glad you enjoyed.
Kari says
This looks like the perfect thing to make with the excess squash thatās growing in my kitchen garden. Your pics are amazing too
Jen says
Thank you so much!
veenaazmanov says
Love the creamy texture and color of this delicious soup. Flavorful and best dinner option too.
Jen says
So glad you enjoyed. Thanks for trying it!